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This small batch garam masala is a warm, aromatic Indian spice blend that adds rich flavor to curries, stews, and roasted vegetables. It’s quick to mix together and perfect for keeping on hand.
Why You’ll Love This Recipe
- Easy to Make: Uses ground spices, no grinder needed.
- Customizable: Adjust the spice levels to your taste.
- Long-Lasting: Keeps its flavor for months in your pantry.
- Rich Flavor: Homemade offers deeper, more complex aromas than store-bought.
I’m excited to share this small batch garam masala because it captures the heart of Indian cooking in just a few spoonfuls. Garam masala translates to “hot spices,” but it isn’t fiery. It’s a beautifully balanced blend that brings warmth, depth, and a touch of magic to so many dishes.
You’ll find familiar spices here – cumin, coriander, cardamom – coming together to create a rich, fragrant mix you can use again and again. This is the blend I turn to when I want to add authentic flavor to curries, stews, or even roasted vegetables. It’s simple, versatile, and a true staple worth keeping close.
Garam masala is a versatile spice blend that also works wonders with chicken, seafood, or pork. Give it a try in delicious recipes like our Chicken Tikka Masala For One, Saag Paneer For One, and Butter Chicken For One.
What Spices Are In Garam Masala?
If you have any ingredients leftover from this small batch garam masala recipe, check out our Leftover Ingredients Recipe Finder.
- cumin
- coriander
- cardamom
- pepper
- cinnamon
- cloves
- nutmeg
- allspice
Note: Traditionally, garam masala is made by toasting whole spice seeds and then grinding them. However, if you’re short on time, our quick and easy recipe uses pre-ground spices as a convenient alternative.
Expert Tips
- Fresh is Best: Make sure your spices are not expired for the best flavor profile.
- Jar Matters: Store your garam masala in an airtight container, away from heat and sunlight.
- Batch Size: Stick to smaller batches for maximum freshness and flavor.
How To Use Garam Masala
Spicing up your dishes with garam masala is like adding a finishing touch to a masterpiece.
- Curries: A sprinkle can totally transform your curry.
- Rice Dishes: Stir some into a single serving of white rice.
- Grilled Vegetables: Mix with olive oil and brush onto vegetables before grilling or roasting.
- Soups: Just a pinch can give a new dimension to your soups.
Frequently Asked Questions
Homemade garam masala retains its freshness for up to six months when stored in an airtight container in a cool and dark location.
No, it is not hot like chili powder. It has warming spices but does not add heat.
While both garam masala and curry powder are essential spice blends in various cuisines, they differ in composition and flavor profiles. Specifically, garam masala usually doesn’t include turmeric, a key ingredient in curry powder. Additionally, garam masala offers a more intricate and potent flavor due to the range of spices it contains.
If you find yourself without garam masala, curry powder can serve as a reasonable substitute in most Indian recipes, though it will lack some of the warm, complex flavors. Another option is a blend of cumin with a pinch of allspice to mimic some of the aromatic properties.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
RELATED: Single Serving Comfort Food Recipes
If you’ve tried this easy garam masala recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Small Batch Garam Masala
Ingredients
- 1 tablespoon ground cumin
- 1 ½ teaspoon ground coriander
- 1 ½ teaspoon ground cardamom
- 1 ½ teaspoon ground black pepper
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
Instructions
- Mix the spices together in a small bowl and store in airtight container.
Notes
- Fresh is Best: Make sure your spices are not expired for the best flavor profile.
- Jar Matters: Store in an airtight container, away from heat and sunlight.
- Batch Size: Stick to smaller batches for maximum freshness and flavor.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I’ve been working on my older posts and giving them a nip/tuck as well. I love garam masala and love how easy is to make, even with toasting (which I love). Much like you I brought a jar once and my eyes almost popped out of my head when I saw the price.
Some of the photos in my older posts make me cringe. It’s crazy how expensive garam masala can be. Next time, I’ll try toasting.
Joanie,
I don’t mind using whole spices because I have my daughter to grind them for me–she likes it!–but I can see the day in the future when she’s not going to be around to help me. Thanks for a handy recipe!
That’s great, Kirsten. I agree, it’s great if you can use whole spices.
Joanie, I had the same experience (buying Garam Masala and being horrified at the price when I looked at the ingredient list.) How did you decided on the exact spices and amounts? I know that there are as many recipes as there are people who make their own Garam Masala – thinking of doing yours the “old fashioned way” i.e. roasting and crushing whole spices, then giving it in small jars as gifts.
Laura, when I first set out to make my own garam masala, I researched the recipe in a few books and online. Most of the recipes called for using whole spices. I wanted to make a quick and easy garam masala using ground spices so I experimented. I looked at the amount of whole spices and tried to estimate what it might be if the spice was ground. Since I’m familiar with the taste of garam masala and since many garam masala recipes are family recipes and differ from family to family, I went with the blend I found most familiar to me. I think a gift of garam masala in a small jar would be a wonderful gift to give.
All of those spices look so pretty together in the bowl! I didn’t realize how easy it could be to make your own garam masala – I’ll have to try this!
Thank you. It’s so easy to make, Cate.
Where were you last month when I paid over $6 dollars for a container of garam masala?! Haha, thankfully I found it much cheaper elsewhere and returned that expensive bottle, but glad to have a homemade recipe now!
It’s an expensive spice to buy and so very easy to make at home.
I’ve been trying to do the same thing lately (pull older relevant posts and give them a facelift). I definitely think garam masala is something that should be in everybody’s spice cabinet. I love the sound of yours. Plus, such pretty photos! 🙂
Thanks so much, Heather. I agree, it should be in everyone’s pantry.
Oh wow! I usually buy the pre-mixed garam masala – but I actually have all of these spices at home! Can’t wait to try this recipe!
That’s what I love about this recipe, Martha. Most of us have all the spices we need already.
Update: I used your Garam Masala recipe last night. It really made the dish!! Two thumbs up from my husband! Thank you for sharing this spice mix recipe. I will make this again and again.
So glad you and your husband liked it!
Thank you! I figured as much but just had to ask. I have all the ingredients and didn’t want to run to the store to buy Garam Masala (and it’s expensive as you say). I will be making this today and will use it to make Chicken Tikka Masala. Thanks again!
You’re very welcome, enjoy!
I’m assuming that you use ground cloves? Thank you! Eileen
Yes, use ground cloves. Thank you for pointing that out. I should have been more specific. Have a great day!